Chicken Salad Sandwiches

By lorik

Ingredients

• Variation:
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1/4 cup plus 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon minced red onion
• 2 medium celery ribs
• 1 1/2 tablespoons minced flat-leaf parsley
• 3 cups shredded iceberg lettuce
• 2 medium tomatoes, thinly sliced
• 12 slices grainy whole wheat bread, lightly toasted
• McAlpin's Chicken Salad:
• 4 cups chicken breast, diced
• 1 1/2 cups diced celery
• 1 cup chopped pecans
• 3 cups chopped apples, tossed with 1 Tbsp lemon juice
• 4 tsp Worcestershire sauce
• 1 tsp salt
• Mayonnaise to coat

Preparation

Step 1

In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.

In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, parsley and chicken until evenly coated. Cover and refrigerate until chilled, about 30 minutes.

Spoon the chicken onto 6 slices of the toast. Top with the lettuce and tomato, close the sandwiches and serve.

Variation:
Combine all ingredients, except apples. Chill salad and apples separately and combine just before serving.